Autumn Deviled Eggs

15 minutes
12 egg halves


  • 13 hard-cooked eggs, peeled
  • 2 tsp white vinegar
  • 4 tablespoons mayonnaise
  • 1 teaspoon Ground Mustard
  • 1/2 teaspoon Rubbed Sage
  • 1/4 teaspoon salt
  • 4 tablespoons whole berry cranberry sauce
  1. Bring a large pot of water to a BOIL. Once boiling, add a splash of white vinegar. Gently add the eggs and cook for 7 and 1/2 minutes. Remove the eggs and transfer to a bowl of ice water; let stand until cool to the touch. (NOTE: If you are cooking more than 6 eggs, or the pot is crowded, 8 and 1/2 minutes is sufficient. If you have 3-4 eggs, reduce cook time to 8 minutes).
  2. Prepare an ice bath in a bowl with ice cubes and water. Carefully remove 12 eggs from the pot, while leaving one egg in for an additional 2 minutes to hard-boil. Add the eggs to the ice bath and let sit for 5 minutes. With the hard-boiled egg, scoop out the yolk and add to a small bowl. Set the white aside.
  3. SLICE eggs in half lengthwise. Remove yolks; place in a small bowl. Mash yolks with fork or potato masher.
  4. Combine mayonnaise, mustard, sage, and salt until smooth and creamy. Gently stir in cranberry sauce. Spoon yolk mixture into egg white halves. Top with additional cranberry sauce, if desired.
  5. REFRIGERATE 1 hour or until ready to serve.

**For creamier deviled eggs stir in 1 to 2 additional tablespoons of mayonnaise into the yolk mixture**